Instant Pot Vegetarian Chili (easy and delicious!)

Instant pot vegetarian chili is a simple meatless meal that everybody loves. Great for both your vegan and vegetarian friends.👌🏻

No less than thirty people have come up to me in the last couple weeks, telling me they got an Instant Pot for Christmas. 😆👊🏻 So it felt like a good time to share another Instant Pot recipe.

For the record, (1) I do not work for Instant Pot.😂 And (2) My family are omnivores. So we will eat anything, as long as it tastes great. But it feels really good to have options like this Instant Pot vegetarian chili to serve our vegetarian and vegan friends.

Bonus points that it is very easy to make! The most work you will do it chopping a few veggies.

And most stores even have pre cut veggies these days, if you want even more short cuts.

The flavor profile I use for this is pretty similar to my classic beef chili. So if you are dead set on having meat in your chili, you might like that recipe instead. Believe it or not, vegetarian chili has been one of the most requested recipes from you guys.

I kept trying to guess how I would modify my current chili recipes to be veggie friendly. But I kept getting the same question over and over. So! Finally I was like, well I guess I better just make some and see how we like it.🙃🤷🏼‍♀️

And I must say it turned out pretty great! It is really yummy, all by itself. I must say, though, like to pair it with a skillet of cornbread (seen in these photos).

And you could go many different directions with toppings. I kept if pretty simple here with some green onion, sliced avocado and cilantro.

Since I am such a toppings enthusiast, here are a few other options:

• shredded cheese (cheddar, Monterey jack, etc.)
• tortilla chips (we serve on the side)
• sour cream (regular or vegan)
• sliced olives

Modifying Instant Pot vegetarian chili

Here are a few substitutions that will work, if you feel like modifying the recipe.

• For simplicity, I just use all the canned beans and veggies with their juices. If you prefer to rinse and drain the beans (many people do), you will need to be sure and add about 2 cups of water (to use with the Better than Bullion). Or, you can just use vegetable stock (and no BTB).
• You can add 1/4 cup red wine. It adds another flavor layer, and it tastes great.
• You can replace the ketchup with tomato sauce, if you prefer
• You can use regular sugar in place of the maple syrup

Can I freeze this recipe?

Yes! This recipe freezes beautifully. When you get ready to make it, allow it to thaw, and then just heat it up. You may need to add a little splash of water.

Instant Pot vegetarian chili recipe

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5 from 1 vote

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Instant Pot Vegetarian Chili

Instant pot vegetarian chili is a simple meatless meal that everybody loves. Great for both your vegan and vegetarian friends.

Course Main Course, Soup

Cuisine American

Keyword Instant Pot vegan chili, Instant Pot vegetarian chili

Prep Time 12 minutes

Cook Time 27 minutes

Time to pressure 15 minutes

Total Time 54 minutes

Servings 8 servings

Calories 338 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 tablespoon Avocado oil
• 1 onion medium, diced (I used yellow onion)
• 1 red bell pepper diced
• 4 cloves garlic pressed or minced
• 15 ounces diced tomatoes (1 can, undrained)
• 4 ounces green chilies (1 small can, undrained, I used mild)
• 15 ounces black beans (one can, undrained)
• 15 ounces pintos beans (one can, undrained)
• 15 ounces Northern beans (AKA: white kidneys, one can, undrained)
• 15 ounces kidney beans (one can, undrained)
• 1 Tablespoon chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon coriander
• 1/4 cup ketchup
• 2 teaspoons Better than Bullion vegetable base
• 1/2 Tablespoon 100% pure maple syrup
• 1 bay leaf
• salt and pepper to taste - I did not need any more salt since BTB is very salty on its own

Instructions

1. Add avocado oil to the pot, and preheat on the sauté setting for about a minute.

2. Sauté onions and red pepper until tender, about 4 minutes.

3. Add garlic, and cook 1 minute more.

4. Add all remaining ingredients (except salt and pepper), and cook on high pressure for 12 minutes. (Note: pot will take several minutes to come up to pressure.)

5. Allow pot to natural release for 15 minutes, and use the pressure release lever to release any remaining pressure.

6. Optional: to thicken the chili, you can use a stick blender to pulse a 5 or 6 times, for 1 second each. Or, you can remove 1 cup of the soup, and transfer it to a blender. Blend the portion until smooth, and return it to the pot.

7. Serve with desired toppings. Some suggestions: lime juice, cilantro, avocado, sour cream, cheese, tortilla chips, etc.

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Here are a few substitutions that will work, if you feel like modifying the recipe.

• For simplicity, I just use all the canned beans and veggies with their juices. If you prefer to rinse and drain the beans (many people do), you will need to be sure and add about 2 cups of water (to use with the Better than Bullion). Or, you can just use vegetable stock (and no BTB).
• You can add 1/4 cup red wine. It adds another flavor layer, and it tastes great.
• You can replace the ketchup with tomato sauce, if you prefer
• You can use regular sugar in place of the maple syrup

 

Nutrition Facts

Instant Pot Vegetarian Chili

Amount Per Serving

Calories 338 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 352mg15%

Potassium 1052mg30%

Carbohydrates 59g20%

Fiber 19g79%

Sugar 6g7%

Protein 20g40%

Vitamin A 869IU17%

Vitamin C 29mg35%

Calcium 122mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.